Month: April 2021

Classic Margarita

Classic Margarita

Shannon Freise
This cocktail hits all of the right notes; salty and sour with a hint of sweet.
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Course Drinks
Servings 1

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Double Rocks Glass

Ingredients
  

  • Kosher Salt
  • 2 oz Blanco Tequila
  • ¾ oz Orange Flavored Liquor
  • ¼ oz Agave Nectar Simple Syrup
  • 1 oz Fresh Squeezed Lime Juice
  • 1 Lime Wedge

Instructions
 

  • Rim double rocks glass with salt.
  • Add orange liquor, tequila, agave simple syrup and lime juice in the shaker and shake with ice.
  • Double strain into the double rocks glass.
  • Fill the glass with ice.
  • Garnish with the lime wedge.
Keyword Margarita, tequila
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Shannon FreiseLeave a comment
Lazy Tiger

Lazy Tiger

Lazy Tiger

Lazy Tiger

Shannon Freise
This signature cocktail of the Lazy Tiger bar in St. Louis MO is garnished with a zesty spiced orange wedge.
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Course Drinks
Servings 1

Equipment

  • Cocktail Shaker
  • Cocktail Strainer
  • Fine Mesh Strainer
  • Double Rocks Glass

Ingredients
  

  • 1½ oz Mezcal
  • ¾ oz Clement Creole Shrubb Orange Liqueur
  • ½ oz Fresh Squeezed Lime Juice
  • ¾ oz Honey Syrup 3 part honey 1 part water
  • ½ Orange Wheel
  • Tajin Seasoning

Instructions
 

  • Sprinkled Tajin Seasoning on top of orange wheel.
  • Add mezcal, orange liquor, honey syrup and lime juice in the shaker and shake with ice.
  • Double strain into the double rocks glass.
  • Add one large rock cube or sphere or fill the glass with ice.
  • Place orange wheel in the glass.
Keyword lazy tiger, Margarita, mezcal, tajin seasoning
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment
Checking progress

Beer Butt Chicken

Checking progress

Beer Butt Chicken

Mike Freise
A simple to prepare main course you can make in the oven or on the grill. Steamed inside, roasted outside. Spiced as you like it, and it involves BEER!
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Prep Time 20 mins
Cook Time 1 hr 20 mins
Course Main Course
Cuisine American
Servings 4

Equipment

  • Oven: A large pan, baking dish to contain the chicken, juices and any beer that may spill.
  • Beer can holder as shown below in the recipe
  • Grill: Just a beer can holder as shown. You can do without if you're careful.
  • Temperature gauge
  • Extra beer
  • Small sharp knife.
  • Small piece of aluminum foil

Ingredients
  

  • 1 5 LB Chicken Try to locate an organic, free-range, farm raised fresh if you can. Bell n Evans is a good choice.
  • 1-12 12 oz Beers.
  • 1 TBSP Smoked paprika
  • 1 TSP Garlic powder
  • 1 TSP Rosemary-crushed
  • 3-4 Garlic cloves-smashed
  • 1/2 TSP Coarse black pepper
  • 1 TBSP Vegetable oil. NOT OLIVE OIL, as it will burn in the high heat and smoke up your kitchen.
  • 1 TBSP Coarse salt for the outside of the chicken
  • 1 TSP Coarse black pepper for the chicken

Instructions
 

  • I have shown each step in photos below in the comment section.
  • Lower the rack into your oven to the lowest level. Pre-heat oven to 425 F. Dry off chicken and score fat regions along the legs, thighs, back. This will crisp up the skin at the high oven heat. Rub chicken with vegetable oil and salt and pepper.
    scored fat region
  • Open and remove 3 ounces of the beer, Widen the can opening and add in the garlic cloves, garlic powder, pepper, smoked paprika and rosemary. Place can into holder and put into your pan.
    Beer removal.
  • Place chicken onto the beer can and carefully place into your oven.
    Beer in holder
  • Beer in chicken butt on the can.
  • Set timer for 15 minutes. When the timer goes off turn oven down to 350F.  If the chicken starts to get too dark before it reaches the proper internal temperature, you can tent a piece of foil over the top to protect the skin from burning.
  • Depending on the chicken size and your oven, start checking after 75 minutes or so.
    Checking progress
  • Roast until you temp in the thigh region of 165.
  • FYI: The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).
    Temp higher than desired.
  • When the chicken reaches the desired temp, remove from oven and allow to sit in the pan for about 5 minutes to allow the juices to relax. You can carve the chicken as it is in the pan.

Notes

The spices I selected are what I used when I made this. You can substitute other spices if you want. For example, you can use a mix of Spanish or Mexican spices to make a more spicy flavor. Or, use Italian herbs, or Indian spices. The beer steams the inside of the chicken and the spices in the beer gently adds a mild flavor. So if you use hot spices it won’t make the chicken extremely spicy. Be adventuresome and try something new.  
scored fat regionBeer in chicken butt on the can.Checking progressTemp higher than desired.
Keyword BEER
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment

Friday Night Cocktails: Brewlicious

Black Velvet
High meets low in this classic that has stood the test of time.
Check out this recipe
Black Velvet
Skip and Go Naked
Refreshingly dangerous! This sweet, tart and frosty drink is perfect for a day around the pool.
Check out this recipe
Skip and Go Naked
Beer Butt Chicken
A simple to prepare main course you can make in the oven or on the grill. Steamed inside, roasted outside. Spiced as you like it, and it involves BEER!
Check out this recipe
Checking progress

Shannon FreiseLeave a comment
Skip and Go Naked

Skip and Go Naked

Skip and Go Naked

Skip and Go Naked

Refreshingly dangerous! This sweet, tart and frosty drink is perfect for a day around the pool.
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Course Drinks
Servings 6 Servings

Equipment

  • Blender
  • Old Fashioned Glass

Ingredients
  

  • 6 oz Frozen Lime Concentrate
  • 6 oz Vodka
  • 3 cups Ice
  • 12 oz Pale Lager Beer
  • 1 Garnish: Lime Wedge

Instructions
 

  • Add lime concentrate, vodka and and ice into a blender. Blend until ice is fully blended.
  • Remove top from blender lid and turn blender to low. Slowly pour in beer and blend.
  • Pour in an Old Fashioned Glass.
  • Garnish with Lime Wedge.
Keyword BEER, lager, vodka
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment
Black Velvet

Black Velvet

Black Velvet

Black Velvet

High meets low in this classic that has stood the test of time.
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Course Drinks
Servings 1 Cocktail

Equipment

  • High Ball Glass

Ingredients
  

  • 4 oz Stout Beer Chilled Guinness
  • 4 oz Dry Sparking Wine Chilled

Instructions
 

  • Fill High Ball Glass 1/2 full of Stout Beer.
  • Using a spoon, slowly pour dry sparkling wine on top.
Keyword champagne, guinness, stout, velvet moon
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment